The flavors of Asian food, found in Thai recipes, Indian recipes, Japanese and Chinese recipes, has tantalized us for years.

Most of us in the western world were first introduced to Asian recipes through Chinese food in our local restaurants.

Over the years our palates have grown more sophisticated and, although those familiar tastes of Chinese food from our local takeout place still taste like comfort food, we have also become much more drawn to the newer flavors (to us) of Indian recipes and Thai recipes as well.

The recipes in this section of CookingNook.com all come from that region of the world.

Did you Know?

The flavors that each country in this region of the world uses can be very different from each other, but each region contributes tastes that make your mouth sing when you eat them.

Some of the recipes on these pages are authentic, some have borrowed the flavors of Thailand, India, Japan and China and incorporated them into more western foods, like our Chinese Chicken Salad recipe.

Either way, if you love Asian food, you are bound to find several recipes in this collection that you want to make over and over again.

If you love Asian recipes, bookmark this page and come back often as we add more and more of them to the site – Chinese, Japanese, Thai and Indian recipes.

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posted by Karen Ciancio on July 13, 2013

Wafer Thin Pappads

Contributed by Pradipta Pancham Boruah from Guwahati, Assam

Quick WAFER THIN flour Pappads.

Once you get the knack of rolling the pappad sheets, make sure to experiment with choice of fillings! { Pappad is an Indian snack and they are surely delicious! However I have given lot of twists to this traditional snack! 😉 }

To make the dough for the pappads:
All purpose flour
Water
{ Quantity depends on how many pappads you want to make. }

Filling
Any good food! However, I have given a few basic ingredients to try at first.
Carrots { shredded }
Red peppers { diced into small cubes }
Tomatoes { diced into small cubes }
Onions{ diced }
Steamed Chicken { shredded } { no added flavors }
Mayonnaise
Chilies soaked in vinegar for at least 2 hours. { slice green or red chilies and soak them in bowl containing 3 tablespoons of vinegar. This will be your dressing. }
Method:
Prepare the dough and let it rest for 30 minutes. Meanwhile prepare your filling and then after the dough has rested, tear out small balls that would easing fit inside your fist. Now, take a rolling pin and roll out thin sheets. They need to be super thin or else they will not be crisp enough. You must make the sheets almost like filo sheets. Do not worry if the shapes are not proper. If you want to make them more presentable, you may cut circles out of your sheets. Remember to use enough flour when you are rolling out your sheets so that the dough does not stick on the surface. Now heat a pan on low temperature and when it is warm enough, take a sheet and place it carefully on the pan. After one side is cooked, flip the pappad and let it cook on the other side. After it is cooked fully, { The pappad will become crisp and light brown patches will appear }take it out VERY carefully from the pan and repeat the same process with other sheets. After you have prepared all of your pappads, take one and spread mayonnaise evenly on one side. Do not use too much mayo or else the pappad tends to break. Next, put your vegetables evenly one on top of the other and after that, put your shredded chicken on top of your distorted tiers of vegetables! At last, put 2 teaspoons of your dressing on top. Your pappads are ready!!